Crepe recipe by Julia Child from Mastering the Art of French Cooking.” Mushroom, Kale and Onion Saute and photos by Pauette Motzko.
Once you master this technique of making Crepes, they’re great for using up leftovers, a spur-of-the-moment dinner or lunch or really elegant breakfast or brunch. They’re really versatile and if I would have known how easy they were to make, by following Julia Child masterful instructions in her phenomenal book- Mastering the Art of French Cooking, I would have made them years ago.
July 27th 2017 at 7:52 p.m.
Updated August 1st, 2017, 5:02 p.m.
For the crepes:
1 cups each cold water and cold milk
1/2 tsp salt
1-1/2 cups all purpose flour ( scooped and leveled)
4 tablespoons butter (I used Earth Balance Vegetarian Gluten Free Spread )
An iron skillet or Nonstick skillet or omelette pan- 6 1/2 to 7 inches in diameter.
The How To:
Put the liquids, eggs and salt into a blender jar or food processor. Add the flour, then butter, and blend at top speed 1 minute.
Cover and refrigerate at least 2 hours.
The batter should be a very light cream consistency.
Your first crepe is a trial one to test the consistency of the batter.
The exact amount of heat you’ll need for your pan and the heat.
Brush the skillet with two to three tablespoons of cooking oil with a pastry brush.
Grease the skillet with oil until the pan is hot on medium high heat.
Use a 1/4 cup measuring cup or ladel to pour out the batter into your pan and then tilt the pan with your left hand.
Quickly tilt your pan in all directions to run the batter all over the bottom of the pan in a thin film.
They should take 2 to 3 seconds.
Return to pan for 60 seconds.
Jerk your pan sharply back and forth and up and down to loosen the crepe.
Lift the edges with a spatula, and if the underside is a nice light brown, your crepe is ready for turning.
Turn your crepe using to spatulas or grasp the edges gently and flip onto your pan or plate.
Grease you skillet again and repeat.
You can keep them warm by covering them or setting over simmering water or in a slow oven.
Julia Child was a pro at this and she made two pans at once, keeping two pans going at once cranking out 24 crepes and less than a half-hour!
Boy do I love Julia Child.
I remember watching her on a black tube TV in the late 60s. Yes, I’m that old -born in 61-She was very landmark in so many ways and made history in that she was the first person to ever have a cooking show ever and the first lady that had a great sense of humor in the kitchen and made you want to go try what she made.
I remember my mom and I watching the show and we would comment on what things you wanted to try.
I hope you enjoy this crepe recipe.
I mixed my batter in my Ninja food processor, but you can use a Magic Bullet or any other kind of blender.
Its easy and mixes up really quickly.
You can cover the leftover crepes by putting two paper plates together and wrapping it with aluminum foil as I did.
You can make them savory or sweet serve them for breakfast lunch or dinner. These were the first I ever made in my life.
I actually tried them many years ago but they came out terrible, but wit Julia Child in the kitchen with you -you can’t go wrong!
Polly’s Cremini Mushroom Kale and Onion Saute
Just take 2 cups washed cremini mushrooms that have been sliced, a couple cups , about 3 cups of kale, and about one fourth of a large onion chopped. Saute it in a large nonstick skillet and with some extra virgin olive oil. if you use a Gotham steel pan-you won’t need barely any oil at all.
I bought a set at Walmart on a rollback for about $100 and they are pretty awesome and work better than advertised.
I gave my all set to a friend of mine because he didn’t have any cooking pans at all.